Archives

Categories

Meta

healthy

I was lucky enough to receive two boxes of Detour Smart Bars from Detour. I got the Blueberry and the Peanut Butter Chocolate. They clearly know the way to my heart. I LOVE all of those flavors. (How cool would it be if they had a Peanut Butter Chocolate bar? ALL. IN. ONE. Hnnnnng.)

These bars are gluten free, made with whey protein, are naturally sweetened with stevia (4g total sugar in the whole bar), and have a Greek yogurt drizzle on them!

Peanut Butter Chocolate – 160 calories 16c 6f 11p 3fib.
The bar appeared small, but it weighs 38g. The bar that I opened first weighed 37g, so almost exactly the weight that it was said to be! It smelled of peanut butter. I couldn’t wait to dig in! This bar is so creamy and nutty. It’s chewy but soft. And the bar is pretty dense for its little size, so don’t fear that it’s so small. There’s also little chocolate chips inside, which I wish were a bit bigger. But this far tastes so good, that I was ok with that! I fully recommend it. They did a good job with this one.

Blueberry – 130 calories, 18c 2f 10p 3fib.
The bar definitely smells like blueberries- that’s for sure! Made my mouth water. The first bite, I could taste a blueberries and cream flavor. I literally sat there with the bite in my mouth because it tasted so good. Strong blueberry taste. Chewy and soft, like the other bar! Brava.

My friend @meresnuttykitchen cannot have eggs, so these pancakes are inspired by her because they are EGG-FREE pancakes! These Egg-Free Peanut Butter Marshmallow Protein Pancakes are so moist and delicious! I loved the texture. I topped them with a Russell Stover Crunchy Peanut Butter Egg (yeah still left over from Easter 🙈) and Walden Farms Pancake syrup. And surrounded by a sliced plum!

Home from class, and it’s time for a snack! I decided to whip up some Extra Peanut Butter Cookie Dough topped with French vanilla almonds and extra whipped reddi whip. Da bomb. This one kicks my other cookie dough recipe’s booty.

This was my caption on Instagram when I made this. I felt it was necessary to share. The Chicago theatre community has been hit HARD lately with deaths. The show that I was supposed to be in right now (but since I left Columbia for a break, bowed out of) lost its director this morning. Sheldon Patinkin. You all should look him up. He basically was one of the originals in the finding of the theatre community here. Incredible man. He lived a great life. Today, I sing Into The Woods music for this brilliant man. I made this for breakfast: Pumpkin Spice Peanut Butter Marshmallow Protein Oat Cake topped with Pumpkin Pie Spice Jif Whips and surrounded by half of a sliced plum.

Preheat oven to 375F. Mix all of your ingredients then put in a greased loaf pan (I lined mine with parchment paper so the cake will pop out easier. You can use any type of pan that you would like!). Bake for 25 minutes or until the cake is cooked through. Note- the cake is going to be moist from the pumpkin. I love it.

I tried to make some Healthy “Cookie Dough” tonight! Secret incredient: chickpeas! The mix was thinner than I had hoped, but holy cow- it tasted so good! I used my vanilla Jamie Eason Lean Body For HerProtein Powder in this! This recipe is high protein and high fiber! Try it, and let me know what you think!

I made Double Chocolate Pumpkin Spice Protein Muffins using Jamie Eason Chocolate Lean Body For Her Whey Protein Isolate Powder. When adding pumpkin purée to recipes in a large amount, it makes them suuuuper moist. I’m torn- I love it but don’t, at the same time. Try these out, and tell me what you think! These are based off/inspired by a few of @kimhoeltje‘s cookie recipes. Check her out! Paired these babies with some Pumpkin Spice Doughnut Holes.